forum: Food & Drink

Breakfast loaf.... does anyone know ??

he did it for his surfer mates maybe in cornwall ... i think he also cooked some fish for lunch but what i am looking for is the recipe for the loaf... i am gonna try it myself but having jamies recipe would be good....

Re: Breakfast loaf.... does anyone know ??

I saw the episode, but don't have the recipe - Tanya is really good at finding/having recipes so hopefully she'll see this and help. Meanwhile I'll surf through my JO cookbooks and see if I can find it for you.

Basic Bread Mix: Mix all the ingredients together and knead into a dough. Cut the dough in half. Roll one piece of dough out into a long rectangular shape about 1/2 inch (1 centimeter) thick, about 39 1/2 inches (1 meter) long and 12 to 15 inches wide. Savory: Along the middle of the first piece of rolled out dough, lay out your Parma ham, eggs, cheese, basil, and tomatoes. Drizzle with olive oil and season with salt and freshly ground black pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape. Bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut shaped bread. Brush on olive oil and sprinkle the loaf with a little sea salt and rosemary. Transfer to a baking tray dusted with flour and allow to proof for 15 minutes. Place in a preheated 400 degrees F (200 degrees C) oven until golden, about 35 minutes. Sweet: On the second piece of the rolled out dough use a palette knife to cover the surface with chocolate spread. Sprinkle some toasted chopped hazelnuts and the sliced banana onto the dough. Roll up into a cannelloni shape and then roll the long snake shape inside itself to form a snail shape. Sprinkle with chopped hazelnuts. Transfer to a baking tray dusted with flour and allow to proof for 15 minutes. Bake in a preheated 400 degrees F (200 degrees C) for 35 minutes.

Wrap the paper around the salmon, securing it well with lots of string.

Dampen the paper well under the tap. Place parcel directly on the top shelf of a preheated 425 degrees F (220 degrees C) oven, for 35 minutes, or preferably, cook on the barbecue or on a rack over a camp fire for about 25 minutes on each side.

Re: Breakfast loaf.... does anyone know ??

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